Lemon Chickpea Muffins

By Violet_61

170 calories; 4g protein; 23g carbohydrate; 3g fiber; 230mg sodium; 1g saturated fat; 1g polyunsaturated fat; 5g monounsaturated fat; 0g trans fat; 31 mg cholesterol


Culinary Institute of America-Chef Scott Samuel

Ingredients

• TOPPING:
• 1 3/4 cups (15 oz can ) chickpeas (drained and rinsed)
• Zest from 2 lemons
• Zest from 1 orange
• 2 tblsp freshly squeezed lemon juice
• 2 tblsp freshly squeezed orange juice
• 1/4 cup extra-virgin oil
• 1/2 cup sugar
• 2 egg yolks (reserve whites for later use)
• 2/3 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cardamon
• 1/3 cup ground almonds
• 2 egg whites
• 1 tblsp ground almonds
• 1 1/2 tsp sugar
• 1/4 tsp cardamom

Details

Servings 12
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 335 degrees.

Line a muffin tin with paper liners.

Puree the chickpeas in a food processor until smooth. Add the lemon and orange zest and juices, olive oil, 1/2 cup sugar and egg yolks. Puree until smooth.

Sift together the flour, baking powder, salt and 1/2 teaspoon cardamom. Stir in the chickpea mixture, then add the 1/3 cup ground almonds to the batter.

Whisk egg whites until they hold semi-soft peaks. Fold the egg whites into the batter.

In small bowl, combine the 1 tablespoon ground almonds, 1 1/2 teaspoons sugar and 1/4 teaspoon cardamom. Set aside.

Scoop batter into muffin tin. You can use a 1/3 cup measuring cup to do this, but you'll only need to add a generous 1/4 cup of batter in total to each muffin cup.

Sprinkle the muffin batter with some of the almond-sugar- cardamom mixture from the small bowl.

Bake 15-20 minutes, or until toothpick inserted into the center of a muffin comes out clean.

Makes 12 muffins.